Cherry Clafoutis

Before starting this Cherry Clafoutis recipe, make sure you have organised all the necessary ingredients.

Stone the cherries. The use of a cherry stoner is recommended. Purists claim that cherry clafoutis should be made with whole cherries (stone included). You may choose whatever option you find most suitable.

In a mixing bowl, crack the eggs and add the caster sugar. Combine well with a whisk.

Add the flour and whisk again...

... until the preparation has a homogeneous consistency (no lumps).

Add the whipping cream and cold milk...

... then 50 ml of dark rum, 50 ml of Cointreau, 1 sachet of vanilla sugar and a pinch of salt.

Combine the preparation with an electric whisk for one minute.

Butter a glass dish or a deep cake tin...

... and line the whole surface...

... with castor sugar. Shake off the sugar excess.

Place the stoned cherries at the bottom of the dish.

Then cover the cherries with the clafoutis mix, about 3 or 4cm deep.

Preheat the oven to 210°C (gas mark 6-7)...

... and bake between 30 and 40 minutes.

When cooked, remove from the oven.

This clafoutis can be served warm or cold. However, cutting it into portions when cold will ensure a better consistency. In that case, if you wish to serve it warm, you will need to reheat shortly.